- Yield: 8 to 10 servings
- 5pounds headless shrimp, 16 to 20 count
- 1/4cup lemon juice
- 1 1/2cups vegetable oil
- 1ounce seasoned salt
- 5cups water
- For the shrimp: Peel and devein shrimp; arrange on wooden or metal skewers. Immerse skewered shrimp into marinade. Refrigerate for 2 to 18 hours. Cook shrimp for 6 minutes over medium-hot charcoal grill, turning after 3 minutes and basting with marinate while cooking.
- For the marinade: Combine all ingredients. Mix until well blended.
Recipe reprinted with permission from the Junior League of Panama City’s Beyond the Bay (the Junior League of Panama City, Fl., 1985).